Tomates Farcies (Stuffed Tomatoes)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8medium tomatoes
- Salt
- Ground black pepper
- 1cup rough bread crumbs from a rustic loaf
- 2garlic cloves, smashed to a paste with a little salt
- 2tablespoons chopped parsley
- 2tablespoons chopped basil
- 1teaspoon chopped thyme
- 1ounce of grated Parmesan or pecorino cheese
- Pinch of crushed red pepper, optional
Nutritional analysis per serving (8 servings)
92 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Step 2
Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Step 3
Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Private Notes
Comments
Agree with most of the other notes--add olive oil, use more cheese. I would recommend making your own bread crumbs--don't use the store-bought kind.
To make it here, I usually buy Toulouse sausages, slice them open and empty meat into a bowl. Add two eggs and some breadcrumbs, mix together, then stuff tomatoes (don't pack in too tightly otherwise the meat will be hard). Any remaining meat mixture just roll into 1-inch meatballs and fit in same casserole dish you bake tomatoes. Bake 35-45 min at 350 F and serve over rice or orzo.
feel free to add a cup of cooked arborio rice to this mixture to moisten it (i'd put the breadcrumbs on top and use far less). Also dried currants are a nice add in if you don't want the rice. I would also agree with those who added olive oil and more cheese, although you won't have to add more cheese if you use the rice. The oil (about a tablespoon or two) is a good idea.
I had roma tomatoes from a farmer's market that needed to be used. They held their shape nicely, and I enjoyed the meatier texture relative to regular tomatoes. Thanks to other reviewers I added some of the tomato pulp, finely chopped, and drizzled olive oil on top before baking. They are easy to reheat in toaster oven or air fryer. Also, in a pinch panko will do.
Definitely agree that it needs olive oil or it’s too dry but tasty otherwise.
I am a huge tomato fan, but this recipe made me realize that cooked tomatoes' texture shines most when *on top* of rice, bread, or another grain. I didn't love the tomatoes as the vessel. As others have suggested, putting this recipe on top of a bed of rice does wonders. Otherwise it feels like mush in the mouth.